FOR THE LOVE OF FOOD

Three Bay of Plenty women have turned their passion for everyday cooking into something far bigger. These queens are building loyal followings and steady businesses, all while educating on the importance of a shared connection around the table.

WORDS NICKY ADAMS | PHOTOS OLIVE PATRICK @ MILKSHAKE + SUPPLIED HAIR + MAKE-UP DESIREE OSTERMAN | DRAPING TBLE LINEN | FLORALS ASTER & BLOOM

Rose Kennedy

In the words of Virginia Woolf, “one cannot think well, love well, sleep well, if one has not dined well.”

Creating and eating wonderful food is a universal experience: it brings together families, friends and even total strangers, serving as the framework to make memories or simply enjoy the company.

Incredibly, in our local area we have three women who have all pioneered their own paths within the online food world. All are driven by hard work and motivated by an absolute passion for food.

Tauranga’s Rose Kennedy has established an avid online following of her creative food journey; from Taupo, Vanya Insull operates the incredibly successful VJ Cooks, while Cherie Metcalfe is well known in the Bay for the amazing trajectory of her business, which started from seemingly simple seasonings.

Talking to each of these businesswomen offers insight not only into how it all began, but also into the dedication and energy required to reach where they are today. At the heart of it all though, it’s clear that each of them would stand by the saying, that there is no better love than the love of food.

Rose Kennedy

ROSE’S DINING TABLE

“I was living a vanilla life, but I’m not a vanilla person.”

Followers of Rose’s Dining Table will have already discovered how to add a little bit of extra joy to their lives. If, for you, happiness can be found in cuisine, colour and connectivity, then Rose’s world feels like one big party you'll want to be at. A concept that began online, Rose’s Dining Table has grown from an Instagram page that went from sharing recipes to catering and hosting supper clubs, to now including hosting guides and public events. Rose Kennedy has found her groove and is inviting you to dance along.

Always ambitious, Rose found in her twenties that she was channelling her energies in the wrong direction. “I grew up a very creative kid and teenager, and at 26, I found myself in a highly corporate job, wearing not an ounce of colour, and I woke up one day and thought, ‘I don’t know who I am anymore.’ It was a pivotal moment when I realised I didn’t have any connection to my identity... That’s when I started my Instagram page, Rose’s Dining Table, which I began as a place to share recipes and to try to get back to the roots of who I was. Everything went from there quite naturally.”

From the first Instagram post Rose’s Dining Table struck a chord, with her style hitting that sweet spot of both aesthetic and authentic. Posting her own crazy dinner parties and themed menu dining quickly led to requests from her followers to provide this as a service. “It’s in my nature to be inquisitive about opportunity,” she says. So, after the roaring success of her first booking for an annual girls’ dinner party in Hamilton, she realised this was more than a passion, it was a viable business. With a young baby, the timing wasn’t ideal, and Rose doesn’t minimise the struggle of putting her energies into both new family and business simultaneously.

She quickly established a business that, while rooted in social media, is very much people orientated, but at its heart is food focused. “I’m absolutely obsessed with food,” she adds.

By inspiring her followers not just to cook, but also to host, entertain and, better still, to make the experience a visual as well as a culinary one, Rose emphasises the delight that gatherings can bring. She herself adores food. “I looooove to eat… In my early 20s I was out for dinner four times a week! Every meal is an opportunity to try something delicious.”

Rather than fine dining, Rose gravitates towards soulful, unpretentious food. “I don’t claim to be a chef, I’m a home cook through and through.”

Equally there is no judgement around client tastes: “I always say to my customers, it’s okay to have preferences and love what you love.”

Aside from the amazing food that Rose whips up at her supper clubs, a big part is the decor which, in turn, creates the atmosphere. Like anything, tablescaping has increasingly tended towards trends. This, however, is the antithesis of what Rose believes in — for her, it’s about creating space for others to connect within, and most important is the person throwing the party, not ‘a look’. “When I host an event for someone, I find out their likes, what mood they want to set. I ask, do they like bright colours, neutrals — relaxed or sentimental? I curate everything specifically for them.”

She’s strong on the fact that her service and ideas, whilst being premium, should also be accessible. “I represent reality: my biggest thing is that people shouldn’t hold back from hosting themselves. I tell everyone, no-one cares how dirty your skirting boards are. Every achievement should be an opportunity to celebrate.”

Ultimately though, it’s all about the food. For Rose, this is where it started. She admires culinary personalities who look to their roots for inspiration and believes cooking is something everyone can master.

As for where the business is now, Rose explains there’s a dual focus. “The core is hosting private supper clubs in people’s homes, but I also host public conceptual dining events — that’s my heavily creative work. I’m trying to lead with a creative focus rather than a monetary focus.”

Last year she hosted Tangerine, an edible exhibition which was a fully immersive dining experience; more recently an event called Chapel, which had a Las Vegas wedding theme. But the secret to Rose’s success? “People really just crave that connection.”

Cherie Metcalfe

PEPPER & ME

“I didn’t make money for a long time.”

With a range of condiments that are each named with a wink and a laugh — think ‘Man Rub’ or ‘Mexellent’ — the brand Pepper & Me seems to mirror the personality of its creator, Cherie Metcalfe. Pepper & Me has grown over nine years and now includes not just seasonings but sauces, oils, pastes and all manner of condiments. Within the brand is also a range of cookbooks, podcasts, a subscription website, events and more.

Cherie herself is a great combination of easy breezy to chat to, and insightful about the ‘how it happened’ and ‘where to from here’ of her business. “I grew up pretty obsessed with food,” she tells me. A former chef, after having a baby she realised the ‘new mother’ world was full of lactation-inducing foods. Using her expertise, she developed a range of lactationfocused seasoning blends to sell at markets, but quickly found the word ‘lactation’ boxed her products into a rather tight corner. She removed the keyword, kept the same spice mixes, added more to her repertoire, got a website and in the ensuing years worked really hard at developing a brand.

The growth of Pepper & Me has — apart from a huge surge during Covid — been fairly steady and organic, fuelled predominantly by Cherie’s genuine love of cooking and the sense of togetherness that food brings. “Everything I do or work towards is about connecting people with food; Pepper & Me, the cookware business, the knife business, the talks that I do, the videos that I make. It’s about trying to inspire people to feel passionate about food.”

For Cherie, her business start point was at a time when online media was taking off. “Social media was amazing. I could just jump on and talk about food and cooking — here’s the seasoning, everyone sees it — and over to the website.” There was no grand plan. “We just figured it out as it went along.”

The products are made locally, which means things can be done quickly, and, “if I have an idea, I can be down there doing it the next day.”

Cherie Metcalfe

Inspiration for new blends comes thick and fast, particularly after travelling. “I always come back bursting with new ideas, new flavour profiles and different ways that spices can be used.” But at the heart of it, she says, “I’m constantly striving to find ways that people can make and use my products easily in New Zealand.”

Keeping ahead of the game is a part of the process, and Cherie says the trends that hit overseas often take a while to reach us here, and when she does bring them to market it’s in a way that suits how we cook in New Zealand. Always looking to be innovative, as well as bringing value and versatility, Cherie explains, “We try to make products that can go on 100 different things, so if I make one rub, it’s not a ‘pork rib rub’… you can use it on roast chicken, potatoes, in the air fryer. I want more people to have seasonings in their cupboard that they love the flavour of, feel confident using and can put on all these different things.”

Ultimately for Cherie it’s about food that’s as uncomplicated as it is delicious.

Vanya Insull

VJ COOKS

“If the recipe takes all day, it’s because it’s in a slow cooker, not because it’s hard.”

I mentioned to a friend that I was due to interview Vanya Insull from VJ Cooks, a recipe and meal planning resource. It turned out she was a huge fan and follower. My friend has a large family and is not a hugely confident cook: it transpires that she is the heart and soul of Vanya’s audience. VJ Cooks’ recipes are designed so that you don’t have to rush to the supermarket for multiple ingredients you don’t already have in the pantry. They are tasty, and they are crowd pleasers. When I talk to Vanya, she confirms that this is the premise of the brand — and reiterates: “My cooking is easy — you don’t need special ingredients from delis or anything like that... I also love to cut corners, where possible, without compromising taste.” It’s the simplicity and trustworthiness of the recipes that her followers love.

It’s easy to see how Vanya has become so popular — “I’m like the girl next door” — but make no mistake, the rise to what it is now, after nine years and at least 400,000 Facebook followers, was not an accidental success. With a background as an art director, Vanya worked on food magazines prior to a family move to Taupō. With a young baby, she was faced with looking for a new career direction. The initial online posting may have begun as a passion project, however, once her Christmas mango pavlova went viral in 2016 (amassing 50,000 views in three days), it was game on. “From then, it was all intentional,” she confirms.

Out of the initial Facebook page and Instagram cooking demos came a website, cookbooks and an app — and with this volume of productivity a need to outsource. There is now a team of six part-timers, one of which is Vanya’s sister.

Vanya was quick to establish what the market actually wanted. In the early days she dabbled briefly with what could be considered picture-perfect posts (think stylised smoothie bowls), but soon decided her audience was not in the carefully curated, but in what she did at home. She landed on family meals that tasted amazing, were easy to make and budget friendly.

Vanya Insull

The journey was far from a breeze. “There’s no luck about it,” she explains. “I’ve done about 3,500 posts on Instagram, so we’ve posted every day for the last two years, but before that I was posting at least five times a week. A lot of content — content is king! It’s all very strategic. I plan out each month, we post seven times a day on Facebook, I post every day on Instagram and TikTok — it’s all scheduled out on calendars with the team as well. And then we’ve got the cookbooks too, and the app.”

When it comes to the types of meal, simplicity is important, however there are recipes that take a bit more effort. “But it’s worth it in the end,” she smiles.

As for dietary requirements: “I’m not scared of butter and sugar… I think people find it refreshing.”

I wonder if there’s any ingredient she actively avoids. “I’m personally not really into offal! I stick to the popular choices, like chicken, pasta, mince – we know what works.”

While people love a recipe book, the website has huge appeal with over 700 recipe choices; a paid membership gave rise to an app which brings people new recipes, generates shopping lists and gives nutritional breakdowns.

I ask Vanya if there’s anything that has surprised her about the journey. “I think if you’d told me in 2016 that I would have three cookbooks, an app with 2000 subscribers and a website that gets 50,000 hits a day I’d be quite surprised! But I’ve paid for lots of mentoring and coaching along the way. I’ve invested in my education in growing a business and in myself to learn how to do things I couldn’t. It’s surprising how much you work. I probably worked 70 hours a week for the first five years.”

The biggest irony of all it transpires that “people think food blogging is cooking but it’s probably five percent cooking, 95 percent computer work!”

FEASTS FOR THE SOUL

Celebrate summer with fresh flavours straight from Nadia Lim’s farm kitchen.

Grilled peaches with marjoram and honey-marinated tomatoes and burrata

This dish is all about contrast and fragrance — warm peaches off the grill, sweet-sharp cherry tomatoes and the delicate, herbal perfume of fresh marjoram. It’s a combination that might surprise you, but the flavours work so well and are full of sun-ripened character. Creamy burrata ties it all together, making this a quick, elegant summer plate that’s perfect as a starter, side or light lunch with crusty bread. If you don’t have marjoram, you could skip it and use a good handful of torn basil leaves at the end.

SERVES 4-6 (as a side or starter)
PREP + COOKING TIME 15 MINUTES

INGREDIENTS

400g ripe cherry tomatoes, halved

1 tbsp fresh marjoram, finely chopped (or basil)

2 tbsp extra-virgin olive oil, plus extra for brushing

1 tbsp sherry vinegar (or red wine vinegar)

½ red chilli, finely chopped (optional)

1 tsp honey, plus extra for brushing

3–4 ripe peaches, halved and stones removed

2 balls burrata cheese flaky sea salt and ground black pepper, to finish

handful of basil leaves (optional)

METHOD

Place cherry tomatoes in a bowl and add the marjoram (or basil), extra-virgin olive oil, vinegar, chilli (if using) and honey. Season with a little salt and toss gently to coat. Leave to marinate at room temperature while you grill the peaches.

Preheat BBQ grill or a frypan over medium-high heat. Brush peach halves with a little olive oil and a touch of honey. Grill, cut-side down, over high heat for 2–3 minutes, or until caramelised and lightly charred.

Spoon the marinated tomatoes onto a serving platter. Roughly tear the burrata and arrange it with the grilled peaches on top.

Finish with a sprinkle of flaky sea salt, freshly ground black pepper and fresh basil (if using). Serve immediately.

Halloumi with warm honey and grapes

This salty-sweet dish is quick to make and has a touch of flair. The golden halloumi, blistered grapes and sticky, herby, hot honey make a beautiful combination. Perfect served with crusty bread to mop up the juices, or with a simple green leaf salad.

SERVES 2-3 (as a starter)

PREP TIME 5 MINUTES | COOKING TIME 10 MINUTES

INGREDIENTS

250g halloumi

small bunch of whole grapes

few sprigs of fresh thyme or oregano

2 tbsp honey

juice of ½ lemon

METHOD

Pat the halloumi dry with paper towels and slice into 1cm-thick pieces.

Heat a drizzle of olive oil in a cast-iron or non-stick fry pan over medium heat. Once hot, add the halloumi and cook for 2–3 minutes on each side until golden. Don’t overcrowd the pan; you may need to cook it in batches. Once the halloumi is cooked, remove it from the pan and transfer to a plate.

In the same pan, add the grapes and herb sprigs. Cook for a few minutes, until the grapes have softened and blistered slightly.

Add the honey and cook for another minute, letting it bubble and thicken slightly.

Return the halloumi to the pan and spoon the hot honey, grapes and herbs over the top.

Squeeze over the lemon juice and serve immediately as is, or with crusty bread or leafy green salad on the side.

Last of the summer tomato, eggplant, bean and potato coconut curry

As summer slips into autumn, the garden is still giving plenty – the last of the sun-ripened tomatoes, straggler green beans and glossy eggplants hold on while cooler nights start to roll in. This gently spiced curry celebrates the overlap of sweet late summer produce with spicy, comforting flavours. Whilst you could use canned tomatoes, fresh tomatoes really do make this curry sing. It’s the sort of meal you crave as the air turns crisp.

SERVES 4

PREP TIME 15 MINUTES | COOKING TIME 30 MINUTES

INGREDIENTS

600g ripe, sweet summer tomatoes (enough to make 1 ½ cups puréed)

1 onion, chopped

1 tsp black mustard seeds

2–3 cloves garlic, chopped

2 stalks lemongrass, finely chopped

1–2 makrut lime leaves, finely sliced

1 tsp grated fresh ginger

2 tsp curry powder

½ tsp each ground coriander and ground cumin

1 tsp ground turmeric

2 medium potatoes, scrubbed and cubed (or 2 cups peeled, cubed pumpkin)

1 large eggplant, cut into 2cm cubes

200g cherry tomatoes

1 x 400g can coconut milk

1⁄ 3 cup desiccated coconut

1 tsp salt

2 cups green beans, trimmed and halved

To serve: roasted cashew nuts, chopped or peanuts (optional) coriander, chopped steamed rice

METHOD

Blend fresh tomatoes in a food processor or blender until smooth.

Heat a good drizzle of oil in a large pan over medium heat. Add onion and cook for a few minutes until softened. Stir in the mustard seeds, garlic, lemongrass, makrut lime leaves, ginger, and spices. Cook for 1 minute until fragrant.

Add puréed tomatoes, potatoes, eggplant, cherry tomatoes, coconut milk and salt. Stir and simmer for about 20 minutes, or until the potatoes are tender, stirring occasionally.

Add a splash of water if it looks too thick. Stir in the desiccated coconut and green beans. Cook for another 2–3 minutes, until the beans are just tender.

Serve hot, scattered with nuts and coriander if using, alongside steamed rice.

Seasonal frangipane fruit tart

If there’s one dessert worth having up your sleeve, it’s this one. A seasonal fruit tart with frangipane is simple to make but feels a bit fancy. Sure, you could take a shortcut with store- bought sweet shortcrust pastry, but honestly, making your own is way easier than you think (especially with a food processor), and it does make a difference. As for the fruit, just go with whatever’s in season. In summer, think apricots, peaches or berries; in autumn, pears, plums, feijoas and quince are all beautiful. My top picks are Elderberry Poached Pears and Roasted Quince in Rosé, Rosewater & Ginger (all of which feature in the book). The rich almond filling is called frangipane, and it’s what makes this tart so lush and special.

SERVES 6-8

PREP TIME 15 MINUTES | COOKING TIME 30-35 MINUTES

INGREDIENTS

Pastry crust:

150g plain flour

1⁄4 cup caster sugar

115g cold butter, cubed

3–4 tbsp iced water

2 tbsp milk, to brush

2–3 tbsp sliced almonds

Frangipane filling:

50g butter, softened

1⁄4 cup sugar

1 free-range egg

1 tsp vanilla extract

100g ground almonds

METHOD

In a food processor, combine the flour, sugar, a pinch of salt and the cold butter. Pulse until the mixture resembles breadcrumbs.

Add iced water, starting with 2 tablespoons, and pulse until the dough just comes together.

Alternatively, mix the dry ingredients in a bowl, rub in the butter by hand, and stir in the water gradually until a dough forms.

Turn the dough out onto a clean surface, knead briefly to bring it together, then form into a disk. Cover in cling wrap or a damp tea towel and refrigerate for 15 minutes.

Make the frangipane in the food processor (no need to clean it) by creaming the softened butter and sugar until pale and fluffy.

Add the egg, vanilla and ground almonds, and pulse until combined.

Alternatively, cream the butter and sugar in a bowl with a wooden spoon, then stir in the remaining ingredients.

Preheat oven to 190°C. Let the chilled pastry sit at room temperature for a few minutes to soften slightly. Roll it out on a lightly floured piece of baking paper into a rough circle about 0.5cm thick. Transfer the pastry (still on the paper) onto a baking tray.

Spread the frangipane in the centre of the dough, leaving a 3–4cm border. Slice your chosen fruit and arrange it over the frangipane. Fold the pastry edges gently over the filling to form a rustic crust.

Sprinkle the tart with sliced almonds and brush the pastry edges with milk.

Bake for 30–35 minutes, or until the crust is golden and the frangipane is puffed and set. Let the tart cool slightly.

If using poached fruit, drizzle over a little of the syrup. Dust with icing sugar, slice into wedges and serve with a generous dollop of crème fraîche.

SOWING SEEDS OF CHANGE

A food revolution is taking root in Katikati.

WORDS JO-MARIE BAKER / PHOTOS ALAN GIBSON

With supermarket shelves stripped bare and vegetable seedlings impossible to find during 2020’s Covid lockdown, Katikati locals Tessa Mackenzie and Anne Billing realised just how vulnerable our community was when it comes to food.

Fresh produce was in short supply and even local onion growers couldn’t meet demand. So the pair sat down over a cup of tea and asked a simple but powerful question: what can we do? Their answer was Grow On Katikati (GOK), a grassroots project born from donated seeds and a determination to make sure locals never go without fresh food again.

“The lockdown is long gone but the need for food security still remains,” explains current GOK coordinator Jizzy Green. “Many people are struggling with rising food costs and living expenses. We try to bridge that gap because every vegetable you bring in from the garden means another dollar or two that stays in your back pocket to spend on other things.”

Five years on, GOK has grown into a local phenomenon. Over 100 active members, spanning all age groups and walks of life, are now harvesting seeds, growing their own seedlings, swapping fresh produce and learning how to compost, cook and preserve the food they have grown.

GOK’s Crop Swap (held on the first Saturday of every month on Beach Road beside the Katikati Community Centre) draws a huge crowd. People bring what they have and take what they need, including macadamia nuts, citrus, fresh herbs, Jerusalem artichokes, Māori potatoes and every type of produce you can imagine. Preserves, kombucha scobies, sourdough starters and even worm castings are offered free of charge. If you have nothing to personally swap, a koha (donation) is all that’s asked.

“We start at 9:30am so it gives people time to bring all their produce. We put it on a couple of big picnic tables, and then at 10 o'clock we declare the swap open and people help themselves,” Jizzy says. “We’ve got a new couple who have just recently become members. They sent us a message after their first Crop Swap and said they were blown away. They were just so excited to see other people take what they had personally grown. They also took home several fruit and vegetables that they’d never seen or eaten before.”

Jizzy knows firsthand what is possible to achieve in your own backyard, having grown over one tonne of food on her own quarter acre section in just 12 months. Her fellow GOK coordinator, Diana Donker, grew up watching her grandparents make their own butter and cheese, and picking up fallen orchard fruit to make apple sauce, jams and preserves.

“I can’t really think of another way of living,” Diana says. “It’s ingrained in me to grow my own food. Yet a lot of people are just so far away from the reality of where their food comes from, and believe that it’s more difficult than it really is. Bringing people back to natural living is good for the mind, body and planet.”

The two women have taken over GOK from the original founders and work alongside a team of volunteers to run lots of initiatives including a kids’ seedling club, a local seed library, workshops and social events. For just $60 a year ($5 per month), GOK members can collect unlimited seedlings each week, plus get four free King Seeds packets each month, along with discounts and other perks.

“We’ve got one lady from Waihi who has retired from the corporate world,” Jizzy says. “She’d never grown anything in her life before but the joy of being able to pick her own tomatoes for the first time superseded anything that she’d done in her business career.

“We like to say we’re not just growing food — we’re growing commUNITY. We also offer collaborative gardening where we match people with garden space to those who need it. For example, we’ve paired volunteers with elderly locals who struggle to maintain their gardens due to mobility issues. They share whatever is grown so it’s a win-win.”

GROWONKATIKATI.COM

SLICE OF ROME

Tauranga’s Stassano Deli proves you don’t need a plane ticket to savor an authentic European deli escape.

WORDS HAYLEY BARNETT / PHOTOS BEN PARKINSON @ PABLO CREATIVE

If, like me, you haven’t set foot in Europe in over a decade and you’re craving a dose of that effortlessly cool European culture, Stassano Deli is the place to go.

Taking over the stunning art deco building next to Barrio Brothers on Grey Street, this eatery couldn’t have picked a better spot. The light streams in through those huge heritage windows, and suddenly, you could be in Milan instead of Tauranga.

Noel and Kim Cimadon, the couple behind Tauranga favourites Picnicka, Clarence Bistro and Alpino, have once again struck gold. Stassano perfectly blends classic Italian style with a fresh, modern twist. And to top it off, they’ve found a charming young Italian named Edwardo to serve your espresso and deli sandwich, transporting you straight to the streets of Rome.

Admittedly, it feels almost surreal stepping into such an authentic Italian deli right in the heart of Tauranga’s CBD. What did we do to deserve this little slice of heaven?

When I asked Noel where the inspiration came from, his answer was simple: “We’ve just gone back to basics with Stassano. We really enjoy the simplicity of Italian hospitality rather than the over-complicated general hospitality at the moment.”

Noel describes it as “a little place that anyone who works in the city can go to,” whether that’s one of their loyal Clarence regulars or, as he puts it, “the office worker on a small salary.”

The goal was to create something approachable yet still affordable, even for the drinkers. “We’ve got very thoughtful wines and beers on tap with a very simple concept. Like in Italy, it’s just a carafe and a glass and that’s it.”

The menu is a mouth-watering mix of Mediterranean and Italian-inspired dishes, with a clear focus on classic deli sandwiches. The UNO team ordered a generous spread — the Ciabatta Mortadella, Chorizo Mozzarella, Sourdough Pastrami, Tramezzino Smoked Snapper, and a Brioche Ham and Cheese Toastie — and all promptly slipped into a glorious carb coma.

Take my advice and maybe just stick to one (though good luck choosing).

Noel told me his personal favourite is the same as mine: “I love mortadella. I love ciabatta. It just reminds me a lot of my childhood.”

His Italian roots give the place its heart, but he’s still keeping things evolving. “We just added the afternoons so we do after-work drinks and snacks… and the next thing is our gelato offering. My cousin is coming over from Italy to help get it started. He has been a gelato master over there for over 30 years.”

Another must-try is the naturally f lavoured Berry and Basil Soda, and of course, the decadent Tiramisu and Cannolo with Choc Nut Filling, which is the perfect sweet finish to an Italian escape.

As Noel says, “The vibe’s good, and it’s great to see people sitting on the street. It was just a dead corner, and now it kind of feels like a movement.”

107 Grey Street

@stassano.deli

EPICUREAN ESCAPE

Downtown Tauranga’s finest dining gems are raising the bar when it comes to exquisite cuisine. Discover a taste of sophistication at every turn.

CLARENCE

Tauranga’s diners know Clarence well. Set within one of the city’s landmark heritage buildings, the old post office, it offers a Mediterranean-inspired menu shaped by the seasons and driven by local produce. The relaxed yet refined atmosphere is ideal for an unhurried lunch, formal dinner or simply a glass of wine that turns into another. 51 Willow Street

CLARENCETAURANGA.CO.NZ

SAINT WINE BAR

One of the best curated wine selections in town also comes with a selection of delicious seasonal shared plates. What screams summer better than a white anchovy doughnut, wagyu tataki or tuna crudo, washed down with a glass of Sparkling Albariño, or a Deep Down Blanc? Check the Saint Wine Bar socials for opening hours as they are subject to change each week.

105 The Strand

SAINTWINEBAR.CO.NZ

HARBOURSIDE RESTAURANT

Overlooking Tauranga Harbour, Harbourside Restaurant blends modern fine dining with relaxed coastal charm. Housed in a lovingly restored 1930s yacht club, it’s a family run gem where Peter and Anita Ward, their son Cameron (head chef) and daughter-in-law Nicole (maître d’) create a beautiful all-round dining experience. The menu celebrates fresh, seasonal produce from local growers, crafted into flavour-driven dishes that reflect the Bay’s bounty. With sweeping waterfront views, Harbourside offers an elegant yet unpretentious taste of Tauranga at its best.

150 The Strand

HARBOURSIDETAURANGA.CO.NZ

1920 CUCINA & GRILL

New to The Strand, Cucina and Grill offers a distinctive waterfront dining experience, housed in an historic 1920s building. The menu brings together Italian culinary traditions and the smoky flavours of Brazil’s Pampas grills. Share starters like Shiitake Arancini or Lamb Croquettes, then move to mains such as Pressed Pork, Lamb Rump or 12-hour slow-cooked Beef Ribs for two. Seasonal pasta and risotto, including Kumara Gnocchi and Mare e Monti, complement a relaxed atmosphere all year round.

85 The Strand

1920.CO.NZ

PICNICKA

For those looking to dine in style, look no further than Picnicka. A vibrant open-air restaurant in the heart of Downtown Tauranga, Picnicka celebrates local produce, offering dry-aged meat cuts and a curated wine list. Designed for long lunches, after-work drinks and weekend gatherings, it’s a place where great food and people come together.

2/38 Elizabeth Street

PICNICKA.COM

TRINITY WHARF

Perched on the waterfront, Trinity Wharf’s restaurant offers stunning harbour views from both its sun drenched interiors and inviting deck. Guests can pair elegant, seasonal dishes with an expertly curated selection of wines, craft beers and cocktails. For a more indulgent experience, traditional High Tea adds a touch of sophistication. Open daily for breakfast, lunch, drinks and dinner, it’s the ideal spot to enjoy one of the best harbour-side dining views.

51 Dive Crescent

TRINITYWHARF.CO.NZ/RESTAURANT

MACAU

Step into Macau Restaurant on Tauranga’s waterfront for contemporary Asian flavours and share-style dining. This award-winning spot delivers communal plates inspired by pan-Asian fusion. Think fresh local produce, Pacific twists and big bold flavours. Their upstairs lounge offers creative cocktails and sweeping harbour views, and it’s available for private events or larger groups.

59 The Strand

DINEMACAU.CO.NZ

THE BARREL ROOM

A cosy microbar and eatery serving finely crafted drinks and flavour-packed bites, The Barrel Room is where you will always find the perfect pour. With their epic weekday lunch deals, regular live music and events, a rotating selection of beverages sourced from top breweries, wineries and distilleries across New Zealand and beyond, it’s a great haunt for after-work drinks or settling in on a weekend.

26 Wharf Street

BARRELROOM.CO.NZ

FLORENCE BISTRO

One of Tauranga's newest restaurants, Florence Bistro is full of Mediterranean charm, with fresh pasta, grilled seafood, crisp seasonal salads and rich comforting meats at the heart of every plate. It’s unfussy, with flavour packed cooking made with love, good oil and fresh ingredients that speak for themselves. Their menu is testament to the belief that great food doesn't need to be complicated to be exquisite.

90 Devonport Road

FLORENCEBISTRO.CO.NZ

THE HOP HOUSE

The Hop House offers some of the best hand-crafted burgers and pizzas in town. Quality ingredients and house-made sauces combine to deliver a flavourful experience at an affordable price. Add in a tasty brunch menu on the weekends or their famous Sunday Roast Lunch and you can't go wrong. Good beer and coffee, as well as great vibes and friendly service, is a top priority for this family-owned bar and eatery.

12 Wharf Street

THEHOPHOUSE.CO.NZ

ITALIAN TOUCH

Hayley Barnett checks out Tauranga’s hot new spot for serious meat lovers, 1920 Cucina and Grill. PHOTOS ILK PHOTOGRAPHY

The husband and wife team behind the Mount’s Mamma Mia Trattoria have crossed a bridge — both metaphorically and literally — to fine dining. Though they’d never admit it and are quick to assure me that this new establishment is much more relaxed than it looks. As we sit in a beautiful heritage building, with its elegant high ceilings and the meat cooked to perfection, it certainly feels close.

Having recently opened 1920 Cucina and Grill at 85 The Strand, Luciano Souza and his wife, chef Cimone Juliani, decided to pour their heritage, history and hearts into this new venture, and it shows.

The couple, both born and raised in southern Brazil to Italian families, carry two culinary cultures in their bones, and for 13 years, the pair’s Mount customers would rave, again and again, about the pasta, but also, oddly enough, the steaks. “Some days I cooked more steak than pasta,” Cimone laughs.

While they’ve always stayed close to their Italian roots, they also dreamed of showcasing the rustic barbecue traditions they grew up with.

“In our region, every house has a barbecue,” Luciano explains. “If you’re not hosting one, you go to someone else’s.”

Barbecuing is as natural as breathing, and when paired with the technique-driven Italian dishes they were raised on, the couple found that a new kind of offering emerged. “We thought, why not focus on meat but keep our Italian touch?” says Cimone.

At 1920 Cucina & Grill, that balance is highlighted in the menu. They use premium New Zealand meat, which is something the pair say they appreciate more after years spent cooking abroad.

“The flavour here is amazing,” Luciano says. “It’s tender, fresh, really good to work with.”

Beef Tartare

Among the dishes earning early attention is the Beef Tartare, a first hint that this might be pretty close to fine dining. The Surf and Turf Carpaccio feels equally indulgent. And Luciano’s beloved Beef Ribs embrace that charcoal-barbecue soul he grew up with, cooked low and slow for bone-hugging flavour.

“We don’t like to think of the menu as being a fusion of flavours, but more a harmony of heritage,” says Cimone.

“Much like the structure that houses us, our Cucina & Grill is grounded in history,” adds Luciano. “Our aim is always to bring to the table traditions passed down by generations of our Italian and Southern Brazilian family.”

Pressed Pork with Parmigiano Risotto

The name 1920 is inspired by the era in which 85 The Strand was built and pays tribute to one of Tauranga’s oldest and most iconic buildings. Behind the scenes, the duo are steadily working toward an even bigger dream: a full charcoal kitchen, the kind used across Brazil, Argentina and Uruguay.

“That’s our second phase,” Cimone says. “We want people to know us first, then we’ll bring in the real barbecue.”

For now, it’s not fine dining, they continue to assure. The couple want the new restaurant to be a place where diners can gather and taste the story of two cultures, but mostly where people feel comfortable while eating good food. They’ve certainly achieved that, and if a little fine-dining magic slips through, well I’d say that only adds to the charm.

85 The Strand, Tauranga

1920.CO.NZ

The secret ingredient

Stacey Jones discovers a passionate foodie dedicated to creating authentic Greek experiences.

As UNO’s food writer over the past three years, few experiences have been as memorable or heart-warming as Yiayia’s Little Kitchen. Tucked away down a gravel drive in Matatā, opposite Whale Island, Caterina Murphy’s home opens up a world of Greek-Cypriot flavours and traditions just waiting to be uncovered.

Caterina’s culinary journey took flight last year when she launched a small vegetarian catering business. “I’d worked in education all my life,” she recalls, “but my foodie dream was always simmering away in the background. So I asked for reduced hours at work and went for it.”

The community’s response exceeded her wildest expectations. “People loved the plant-based menus and soon started asking about classes,” she laughs. “That’s when I knew Yiayia’s Little Kitchen was meant to be.”

Food, Caterina explains, is edible history. “I learnt alongside my mother,” she says. “Anyone can hand you a recipe, but what you don’t get is the story – the rituals, the history and the cultural bonds formed in the kitchen.”

On her mum’s side, her family roots trace back to Cyprus, where the cuisine marries Greek traditions with Middle Eastern influences. “Lemons, pomegranates, ground coriander are the flavours that tell the story of our island,” she adds.

She remembers the artichoke season in their garden as a ceremonial affair: each leaf dipped in olive oil and lemon juice, savoured one by one until only the heart remained. Being part of the Flavours Of Plenty Festival with her Big Fat Greek Cypriot Feast in April was the turning point last year. Held at Awaponga Hall, her diners raved not only about the food but also about the stories woven through each dish.

“I married a man who grows fresh vegetables for me,” she jokes. “Watching people discover plant-based Greek food was incredible, and by the end, everyone was begging for more events.”

Looking ahead, Caterina is planning her first cooking classes for the public, including a shakshuka master class – “it works for breakfast, brunch or a light dinner”.

Another favourite will be filo pastry workshops alongside vegetarian Koupes inspired by childhood picnics in the Troodos mountains. Later this year, she’ll host “table of eight” long lunches: a meze feast at her home where no one leaves hungry. If you’re after the next big secret foodie find in the Bay of Plenty, Yiayia’s Little Kitchen is it. And the secret ingredient, as Caterina will tell you, is simple: love.

YIAYIASLITTLEKITCHEN

Winter warmers

The top secret food experiences you need to know about.

words STACEY JONES

It feels like winter has truly set in now – grey skies, chilly nights, the same old dinner on repeat. But fear not, you don’t have to wander far to warm your cockles. Here are our food columnist Stacey Jones' top-secret foodie experiences in the Bay of Plenty that’ll light up your winter with a fantastic food adventure.

Mid-Winter Gin-Mas
June–August

Matahui Distillery is warming our cockles this winter with their Mid-Winter Gin-mas workshop, where you’ll have the chance to make your own custom gin using mid-winter Christmas botanicals. At $95 per head (roughly the cost of a decent shop-bought bottle), it’s the steal of the season. Paul Horak, Matahui’s master distiller, will guide you through small-batch botanicals (he even snagged New Zealand’s Best Botanical Spirit award). The distillery is located in Matahui, just 20 minutes from Tauranga. It's the perfect spot for a fun weekend away from the city.

To book, visit:

MATAHUIDISTILLERY.COM/GIN-LAB

Shuck Yeah!
June–October

Have you ever wanted to slurp an oyster moments after it left the water? Tio Ōhiwa’s twice-daily, 90-minute cruises across Ōhiwa Harbour make it possible at New Zealand’s only Māori-owned oyster farm. Your journey begins with a guided history of the estuary, winds past Ohakana Island and Tauwhare Pā, then drops anchor at Ōhiwa Oyster Farm. There you’ll learn to shuck, dress and serve your own oysters, tour the processing plant and walk away with a dozen (or more) of the freshest Ōhiwa oysters you’ll ever taste.

To book, visit OHIWAOYSTERS.COM and use code BOPEATS for 10% off.

Diggin' It
June-July

Truffle-hunting season (late May–July) is here and in the Bay of Plenty we are graced with some of New Zealand’s highest producing truffle farms. Trufflewood in Paengaroa invites you onto their farm to hunt Perigord truffles, famed on TVNZ’s Country Calendar and featured on plates at Amisfield and Ahi. Follow expert dog Simba as he leads you through the orchard floor to unearth these rare gems. Once you’ve dug up your treasure, indulge in a guided tasting, including local cheese, butter, ice cream and more.

Visit BOPEATS.CO.NZ for tickets and use the code UNO10 for $10 off.

My Big Fat Greek
Cooking Class
Thursdays, June–August 2025

Step inside Yiayia's Little Kitchen at Caterina Murphy's cosy Matatā home, perched opposite Whale Island on a tranquil rural property, and roll up your sleeves for a hands-on Greek cooking class. Under her warm and welcoming guidance, you’ll learn to craft pipinghot moussaka layered with silky bechamel, hand-stretched pillowy pitas to fill with homemade hummus and tzatziki, and fold flaky filo for sweet baklava. Along the way, Caterina will share the stories behind each recipe, the traditions they spring from, and the love she pours into every dish. After cooking, sit down together to feast on your creations, savouring an experience you’ll be talking about long after the last bite.

Contact YIAYIASLITTLEKITCHEN@GMAIL.COM for classes.

Italian soul, Kiwi style

Discover a modern taste of Italy with a family legacy at Coco’s Trattoria.

words HAYLEY BARNETT

A love for Italian cuisine runs in the family for owners of the new and beautifully modern Coco’s Trattoria. Chloe Meredith and Nik Zoraja met while working at one of his family's restaurants in Matamata, one of three Italian restaurants owned by Nik’s parents. He was in the kitchen, she worked front of house. Fittingly, Nik’s parents met the same way: chef and waitress, side by side.

Hospitality has long been the family business. While the family's Mount Maunganui eatery recently changed hands, the family still owns the Matamata and Ohakune spots. Now, Chloe and Nik have stepped out on their own with Coco’s.

“We’re really lucky everything has run so smoothly since opening in November last year,” says Chloe. “Our team came with us from previous roles, so they know how we work. It made things seamless, especially with a baby on the way!”

That baby, little Enzo, was just nine weeks old when UNO sat down to chat. “We decided to do it all at once — open a restaurant and have a baby,” Chloe laughs. Coco’s marks new territory for the pair. “We weren’t sure about opening inside a mall. We’ve always been in niche areas and hadn’t worked with a large corporation like Bayfair before. But the support they gave us made it all possible.”

The move has paid off. Steady foot traffic has kept them busy, and they’re looking forward to winter, when cravings for comforting pasta and slow-cooked meats kick in.

When the UNO team visited on a sunny autumn afternoon, two things stood out immediately: the authenticity of the food, and the speed it arrived. Within minutes, the table was brimming with fresh pasta, Napoli-style pizza, Italian snacks, and rich, slow-cooked dishes.

“It’s been a learning curve,” says Chloe. “We’ve never done a sharing-style menu like this. In past restaurants it was entrée, then main. But sharing works well in a faster-paced setting like this.”

Despite its mall location, Coco’s doesn’t feel like it’s in one. With a refined fit-out and a thoughtful menu, it delivers a full restaurant experience.

“While we’re quite traditional, we always say we’re Italian-style, inspired by Italian cuisine, but with a Kiwi twist. For example, traditional Italian pasta isn’t very meaty, but Kiwis love meat, so we adapt.”

Adding to the authenticity, two of their chefs and two front-of-house staff are from Italy. “They often say it reminds them of home. That’s the best feedback we could get.”

Though Coco’s is their first solo venture, Chloe and Nik have brought years of experience, and genuine passion, to the table. Balancing business and new parenthood, they’ve created a space that blends tradition, warmth and a modern take on what great Italian dining should feel like.

COCOSTRATTORIA.CO.NZ

Plenty under twenty

In part two of Plenty Under Twenty, Stacey Jones hunts out the best cheap eats under $20 that the Tauranga region has to offer.

words STACEY JONES

Rikarika

I put the call out to the local community recently, asking for their favourite meals under $20, and the response was meatier than a pie from Patrick’s Pies — hundreds of recommendations flooded in.

So, after a fair bit of eating (it’s a tough job, but someone’s got to do it), here’s my pick of the best cheap eats in the Bay of Plenty this month. From dumplings to falafel, sushi to curry, these are the top spots serving up serious flavour without breaking the bank.

The Rising Tide

Weekday wins

If you’re happy to dine out earlier in the week, you’re onto a winner-winner dumpling dinner. Let’s start with a ridiculously good deal over at The Rising Tide on a Monday in Mount Maunganui – and now at their new spot in Ōmokoroa.

For just $15, you can treat yourself to five mouthwatering dumplings paired with a pint of craft beer. I’d recommend the mushroom dumplings, but they’ve also been branching out with limited-edition flavours like lemongrass and lamb. Yum.

East of the middle

Next up is one of my all-time favourites: Falafel Metro. They serve up the crispest falafel known to humankind, wrapped in a house-made pita softer than a fluffy white cloud for just $17. Total steal. Even the most die-hard carnivores won’t miss the meat here.

Japanese feasts

If Japanese is your vibe, Chidori Ramen might just take the crown for the best meal under $20 in the BOP. I’ve been going there since the day they opened, and my go-to is the patina ramen with extra chashu and a ramen egg — it never lets me down. Pro tip: their set meals are a great deal too, and the chicken karaage is a personal favourite.

Happy Fryday

Right next door is Chicken Fryday, a fried chicken lover’s dream. Half a Korean-style fried chicken sneaks in at $19.50. Slather it in wasabi mayo for a flavour punch, or, if you’re feeling brave, go for the hot and spicy sauce — it’s hotter than Satan’s breath and will leave you sweating like you’ve just run a marathon.

Rikarika

Sushi secret

Still in the Japanese lane, pop into Rikarika — the new spot where Falafel Metro once stood. Their sushi is arguably the best in the Bay, thanks to husband-and-wife team Brian and Rika, who take a near-religious approach to perfecting their rice. Grab a sushi set for just $15, or if you’re after something lighter, a mini rice bowl for $12. I’d recommend the tofu teriyaki. Plus, the owners are some of the nicest people you’ll ever meet.

Bananarama

Just a hop, skip and jump from Rikarika is the wildly underrated Banana Blossom Café, serving up Malaysian Cheesy Chilli Fried Eggs for $18.50 — a fusion combo of absolute yum. And if your wallet can stretch just a smidge over a crisp $20, their laksa at $29.50 is all manners of “fork yeah”.

Best of the rest as voted by locals

• For the locals in Matua, Head Loco got plenty of shout-outs for its Japanese grubs.

• Kebab lovers, Kebab Istanblue in Mount Maunganui is a go-to.

• Early risers, Pronto Burger does a $9 breakfast combo, including coffee – absolute steal.

• Curry cravings? House of Spice in Fraser Cove serves up generous portions, and all their curries are under $20.

• Vietnamese food enthusiasts, Pho Vina (just off Wharf Street) dishes up authentic, soul-warming goodness for under $20.

The secret’s out — I’ve taken over @bop.eats, and I’m officially dedicating my life (and my stomach) to uncovering the best eats in the Bay. That means I’ll be diving even deeper into the best eats across the region, starting with another round of budget-friendly bites that prove you don’t need to spend big to eat well.

Home grown

If you’ve always wanted a thriving veggie garden, Bay local Heidi Hughes’ ingenious Veg Babies is a great way to start.

Big ideas often start with a small question. For Heidi Hughes, it was simply, “How can we get more people into gardening?”. This small question was the seed that sprouted Veg Babies.

Veg Babies is like a food box with a twist. Instead of a week’s worth of meals, once a month a box of seedlings is delivered. You plant them and soon you’ll have an overflowing bounty of fresh, homegrown veggies and herbs.

“The idea and design is that you’ve got a constant harvest to go on your dinner table,” Tauranga resident Heidi explains.

The boxes offer a curated gardening experience that will quickly grow leafy greens that turn over each month, like rocket, lettuce and bok choy, as well as seasonal vegetables like cucumbers, tomatoes, chillies and capsicums that take a few months.

“There’s a real variety and it’s all designed so there’s always something you’re harvesting, as well as something that’s looking into the long term of harvesting down the track,” Heidi explains. “People also get a different herb each month. Within 12 months, you’ll have a beautiful herb garden.”

One of the benefits of the service, aside from all the fresh veggies, is that the curated experience takes away the stress of knowing when to plant what. Heidi says it’s perfect for beginner to mid-level gardeners who don’t have much experience or space, as well as time-poor gardeners.

“Many people don't know where to start with gardening,” she says, likening it to how food boxes simplified cooking and made it more accessible. “This gives you a whole process that is achievable and keeps things going.”

To make Veg Babies as accessible as possible, the whole garden has been designed to fit in a planter box that’s only 2.5 m2. This will fit in most backyards and/or apartment decks. The seedlings are delivered straight from Veg Babies’ commercial growers in Pukekohe where they spend a couple of weeks outdoors before being shipped out. This makes them hardier than those found in places like garden centres. There’s also no plastic used in the delivery or shipping – something Heidi says was crucially important to them.

The subscription is $26 a month for the box of seedlings. How does that compare to buying from the supermarket? In terms of cold hard cash, what’s the monetary value?

“It’s about $40 a month if you’re getting a constant harvest off your garden,” Heidi says. “I’m currently harvesting lettuces, which I’d be paying $5 each for. I haven’t run out of cucumbers or courgettes all summer. You can get a bunch of parsley out of your garden whenever you want, or basil or oregano to put on your pizza. Same with tomatoes, you just pick one off. Once you get on a roll with things, it’s on tap. People often waste a lot of food, especially herbs. You buy a bag for $5, use half of it and throw the rest out. When you take into consideration that waste, we’ve worked out the value is about $40 a month.”

But it’s not just about the vegetables. Heidi also wants to share her love of gardening. To help people’s gardening journey she sends out weekly instructional emails, along with a YouTube video she records in her garden. She explains where your garden is at, what you should be harvesting and even suggests cooking ideas.

“I’m growing in the exact same amount of space with the same veggies, and the same box,” she says. “Every week you’ll know what to do to make your garden thrive. It’s real colour-by-numbers gardening.” Veg Babies is part of the PiPS Charitable Trust, which sets up school gardens around the Bay. All Veg Babies profits go directly back into the trust to help them grow.

“We currently have eight gardens in eight schools,” she smiles. “We have orchards and veggie beds, and teach kids how to grow food. We’d love to include more but we’re at capacity until we can raise more funds.“

It’s not often something comes along that can not only improve your life but also the lives of others. Veg Babies does both. It teaches new skills and provides constant fresh healthy vegetables as well as raising money for charity. That’s got to be better than a sausage sizzle outside a big box hardware store.“Yeah, totally,” Heidi laughs. “It’s win-win.”

VEGBABIES.CO.NZ

Simple savoury solutions

In a world of complicated recipes and confusing ingredients, Linda Duncan has come to the rescue. In The World’s Easiest Recipes she combines just five ingredients per meal using low-cost, easy-to-source items.

Lemon, basil and feta chicken

The combination of these simple Mediterranean flavours will have your taste buds singing. It’s such an easy way to jazz up chicken breasts and have you looking like a culinary genius at the same time. You can use chicken breasts or thighs in this recipe.

SERVES 4 | PREP TIME 10 MINUTES

COOKING TIME 20–25 MINUTES

INGREDIENTS

2 tbsp olive oil

2 tbsp lemon juice

4 skinless, boneless chicken breasts or thighs

2 tbsp lemon rind, finely shredded

1/3 cup basil leaves, roughly chopped

120g feta, crumbled

salad, to serve

METHOD

1. Preheat the oven to 200°C. Combine the oil and lemon juice in an ovenproof dish that will fit the chicken snugly but with a little gap between each piece. Add the chicken and turn to coat in the marinade.

   2. Sprinkle the top of the chicken with the lemon rind, basil and feta. Season with freshly ground black pepper.

   3. Bake for 20–25 minutes or until topping is golden brown and chicken is cooked through. Cover with foil during cooking if the topping starts to burn.

   4. Rest for 5 minutes before serving with salad.

Quick potato bake

A potato bake is a must in your recipe repertoire. This one is quicker to make than a normal potato bake, with the help of your microwave. It’s also a lot easier than a potato gratin as you don’t need to slice the potatoes thinly and then layer them. Just chop into cubes and throw into your baking dish. Couldn’t be easier!

SERVES 4 | PREP TIME 15 MINUTES

COOKING TIME 45 MINUTES

INGREDIENTS

800g roasting potatoes, peeled

and chopped into 1cm cubes

30g butter, melted

30g dried French onion soup mix

1 cup cream or milk, or a mixture of both

1 cup grated tasty cheese

METHOD

1. Preheat the oven to 180°C. Grease a 20cm square microwave-safe baking dish.

2. Place the potatoes into the prepared dish. Pour over the butter and season with salt and pepper to taste.

3. Mix to combine, then microwave uncovered on high for 15 minutes.

4. In the meantime, add the soup mix to the milk or cream and mix until well combined. Pour over the potatoes then sprinkle the cheese over the top.

5. Bake for 30 minutes or until the cheese is golden and the mixture is bubbling. Stand for 5 minutes before serving.

Couscous, pea and feta salad

I just love the freshness of this couscous salad. It's delicious served alongside roast lamb. It can be prepared well in advance so is perfect for entertaining. I really like the texture of Israeli couscous in this recipe; however, any couscous will work.

SERVES 4 | PREP TIME 10 MINUTES

COOKING TIME 10 MINUTES

INGREDIENTS

1 cup Israeli (pearl) couscous

2 cups frozen peas

1⁄2 cup mint leaves, roughly chopped

2 tsp lemon rind, finely grated

2 tbsp lemon juice

80g feta, crumbled

1 tbsp olive oil

METHOD

1. Cook the couscous in a large saucepan of boiling water according to the packet instructions, until tender. Drain and rinse under cold water to cool.

2. Cover peas in boiling water for 5 minutes to thaw, then drain and rinse under cold water to cool.

3. Place couscous and peas into a large bowl. Add the remaining ingredients, season with salt and pepper to taste and toss well.

4. Refrigerate until ready to serve.

Three-ingredient peach cobbler

Old-fashioned peach cobbler is made even easier with the use of packet cake mix. The great thing about this recipe is you can get quite creative with it. I have made this recipe multiple times using different tinned fruit like plums, apricots, pears or cherries. A handful of berries thrown in is also delicious. I have also used chocolate cake mix instead of vanilla. Dust with a little icing sugar before serving.

SERVES 6-8

PREP TIME 15 MINUTES

COOKING TIME 40–50 MINUTES

INGREDIENTS

820g tinned peach slices, in juice

540g pkt vanilla cake mix

120g butter, melted

vanilla ice cream, to serve

METHOD

1. Preheat the oven to 180°C. Grease a 23cm square baking dish.

2. Tip the peaches (including the juice) into the dish and spread out evenly. Place the cake mix and butter into a bowl and mix until combined. Scatter the mixture over the peaches. It doesn’t matter if the mixture doesn’t completely cover the peaches.

3. Bake for 40–50 minutes until golden and bubbling.

4. Stand for 5 minutes, then serve with vanilla ice cream.

Extracted from The World’s Easiest Recipes by Linda Duncan. RRP$45.

Published by HarperCollins NZ.

Choice as

Pāpāmoa was recently crowned ’New Zealand’s Choicest Suburb’. With its recent developments and array of foodie offerings, it’s easy to see why.

photos ALAN GIBSON + SUPPLIED

The people have spoken. And what the people have said is that Pāpāmoa is officially ’New Zealand's Choicest Suburb’.

Every suburb in Aotearoa was eligible, but the Bay’s popular beachside location won, earning more than 50,000 public votes in the competition hosted by Trade Me Property.

But what was it about the unassuming suburb that won people over? Well, the natural environment is what truly sets Pāpāmoa apart. There’s the amazing beach, the recently redeveloped walks on Pāpāmoa Hills and numerous parks and reserves to enjoy. The accessibility to the beach combined with the expansive green spaces makes it an ideal place to live and unwind.

But it’s not just about the physical beauty of the area. It’s what’s on the inside that counts. And Pāpāmoa enjoys a welcoming and strong sense of community. Along with the gentle sea breeze that blows in from the sea and up over the dunes, you can also sense the community spirit.

People smile at each other when they walk by and there’s a sense of friendliness that harkens back to a time before people were rushed off their feet.

With that in mind, of course, its popularity has increased in recent years. The area’s growth is evident in the exciting ongoing developments that are improving the livability and options for people of all ages, who are attracted here by the promise of its lifestyle.

There is a master plan for the community that is being followed. It includes amenities like roading networks, cycleways and walkways, schools, childcare centres, dining options, supermarkets, office spaces, cinema, vet services, churches and retail along with a diverse variety of housing options suited to different lifestyles.

The focus of the plan is on creating a place where people can live and thrive and ensuring that Pāpāmoa remains a welcoming place for everyone.

You could even say it’s choice.

Pāpāmoa’s wonderful world of food

A visit to Pāpāmoa is akin to taking your tastebuds on an gastronomic adventure around the world. Whether you’re after an intimate date night, a social outing or some family fun, you’ll find Pāpāmoa has you covered.

Ali Baba’s House

Open says-a-me if you’re after a tasty Turkish feast. From mouth-watering kebabs to tasty pizzas and sweet baklava you’ll find plenty of culinary treasures here. You can dine in, take away or even have it delivered.

255 The Boulevard, The Sands

Grill and Green

This vibrant, Mediterranean-inspired menu is full of fresh, flavourful dishes like Turkemen Chicken, Open Souvlaki as well as classics like calamari, Scotch Fillet steak and their popular GnG burger. There’s indoor and outdoor seating and a relaxed vibe, or if a seaside picnic takes your fancy, takeaway options are available.

Golden Sands Drive, Excelsa Centre

Hello Sushi

Hello? Is it sushi you’re looking for? Then roll up to Hello Sushi. Their made-to-order sushi is bursting with flavour. Find classic rolls through to creative new combinations.

Golden Sands Drive, Excelsa Centre and 255 The Boulevard, The Sands

Henry and Ted’s

We’re hesitant to spread the word about Pāpāmoa’s best-kept secret, but this lively café is a popular favourite with the locals for its chill vibes and delicious breakfasts, brunches and lunches. The sweet treats in the cabinet are forever tempting and the coffee is worth the trip alone.

Golden Sands Drive, Excelsa Centre

Great Spice Indian

All the flavours of India are brought straight to your table at Great Spice. With a warm atmosphere and a dedication to authenticity, your cravings will be well satisfied whether you’re after a rich curry, a sizzling tandoori, or a fragrant biryani. Vegetarian and vegan options ensure there’s a dish for everyone to enjoy.

Golden Sands Drive, Excelsa Centre

Pablo

For a Latin-inspired dining experience, Pablo is the place to go. With a menu powered by traditional Brazillian flavours, its modern tapas-inspired dishes are perfect for sharing and enjoying a social night out. Be sure to indulge in one of their expertly crafted cocktails.

255 The Boulevard, The Sands

Papa Mo’s

This Pāpāmoa institution has a well-earned reputation as being the home of serious fun. Offering an extensive menu of pub faves like fish n’ chips, burgers and tacos as well as classic dishes like lamb shanks and pasta. With live music on Fridays and Sundays, quiz nights and other regular events, you can bet there’s always something happening at Papa Mo’s.

Golden Sands Drive, Excelsa Centre

Matakana: A foodie’s dream

Matakana is well known as a hub for Auckland beach-goers, but, thanks to its flourishing food and beverage scene, it’s now on the map as a highly-desired destination for those beyond the Bombay Hills.

words HAYLEY BARNETT

Matakana, located just north of Auckland, may not look like much on a map – a few buildings lining a roundabout on your way to more populated destinations like Omaha and Leigh. But looks can be deceiving.

By the weekend, the usual 10-minute drive from Warkworth into Matakana becomes an hour-long standstill queue. Everyone’s desperate to get their hands on some of the best food products the region has to offer.

The best way to experience this little food haven is to get in before the weekend crowds by making it your base.

My husband and I came across two local businesses which allowed us to do just that. Canopy Camping Escapes became our base, just an eight-minute drive from the town, and Village Picnic offered a way for us to explore the region through its burgeoning food and beverage producers.

STAY

High on a hill, nestled in native bush, are two secluded glamping sites named Sola and Sokoon. We booked into Sokoon, the Persian of which means tranquility and stillness – exactly what we were craving after dropping the kids at Grandma’s in Auckland.

Besides the WIFI, this accommodation offers the feeling of being completely off grid. To get to the site you need to park your car at the top of the hill and make your way down a steep, narrow track. Top tip: don’t take a suitcase.

Owners Rachael and Ario were kind enough to lend us a backpack to transport a few essentials down to our site. They live on top of the hill with their two daughters in a house they’ve recently restored, with panoramic views of the coast and mountains. They both believe strongly in living as sustainably as possible, and this is evident in the way they’ve set up the two glamping sites. Many of the salvaged materials from their home rebuild have been repurposed into the domes, giving them, as they say, a “sustainable charm”.

Beyond the dome is a sheltered kitchen, bathroom, outdoor shower and bath. Don’t let the sustainability factor fool you, however. The site has everything you need to make your stay comfortable and the interior is every bit as beautiful as the scenery.

CANOPYCAMPING.CO.NZ/SOKOON

DO

On our way in from Auckland, we stopped at Village Picnic in Warkworth. Philippa Potaka cleverly puts together mystery picnic adventures for those wishing to meet and explore local producers, to taste test the very best of the region. At the end of a fun scavenger hunt you have yourselves a very ample picnic to feast on at your f inal destination. You don’t know what you will be scavenging, or where you’ll end up, which is perfect for these explorers who love good kai. Ours covered the coast from Matakana Village down to Algies Bay and finished in Warkworth. Other packages include the areas of Puhoi, Pakiri and Leigh.

EAT

Matakana Markets

We started at the famous Matakana Markets. Without giving too much away, our first clue took us straight to two popular stores at the market. Joining a long line, which weaved through the shop and out on to the street, we were treated to the delicious aroma of freshly baked bread.

From there, it was on to a chocolatier that specialises in artisan bonbons. After an insightful chat with the store’s very knowledgeable staff, we picked up our parcels from each, stowed them in our chilly bin and moved on to the next clue.

Charlies Gelato

This popular gelato cafe wasn’t on the list, but happened to be home to our next mystery vendor – a place where you can pick your own flowers. The hidden garden sits between a giant wood-fired pizza kitchen and a gelato store, located on Sharp Road, about five minutes drive outside of Matakana Village. We arrived just before lunch and the place was already buzzing with pizza and gelato lovers getting their fix. Thankfully we had the garden to ourselves as we picked a bunch of flowers to take with us on our picnic. As we precariously wedged the jars of flowers between our car seats, we worked out the next riddle and headed towards the coast.

Snells Beach

Next we found ourselves at the water's edge and a home to cute miniature villages, where we picked up some equally cute homemade condiments from a local residence. The next clue took us to a long winding driveway and through to a magical world of art and horticulture. As we took in the sights and sampled an array of beverages on offer, it became apparent that we must start eating our collected edible treasures, so we made the next stop our final picnicking place.

Highfield Gardens Reserve

This reserve at Algies Bay is known as ‘the donkey park’, for the amount of donkeys roaming around the grounds. You can drive through the gates of the park up to the top, which overlooks the whole of the bay. It was the perfect spot for what had become more of a banquet than a picnic. As well as the treats we'd picked up along the way, Philippa had also supplied us with a range of cheeses, crackers, deli meats, pickled vegetables and drinks. We quickly found a picnic table before the rush and got to work on our feast. Later, we found we had more than enough to last us through dinner!

VILLAGEPICNIC.CO.NZ

EAT

Brick Bay Winery

This, we discovered, is one of the area’s most famous wineries. As you enter, art sculptures are dotted along the farmland, and an impressive glass house that seemingly floats above a large pond is home to a beautiful restaurant and bar. The Row, where the tastings take place, sits outside this – a greenhouse-esque structure completely covered in grapevines, which provides a cool and quirky shelter to mingle and taste the best of Brick Bay’s vintages.

Viet-Q Vietnamese

Definitely worth a mention is Viet-Q's Vietnamese food truck. This was recommended to us by our lovely hosts at Canopy Camping. The trailer is tucked between houses on the main road coming into Matakana Village but is hard to miss. The amount of people milling around the area will immediately catch your eye. Head chef and founder Phuong Graham trained in food technology before introducing locals to her authentic Vietnamese flavours. Today it’s one of the most popular eateries in the region. From Banh Mi to Chilli Chicken, this is authentic Vietnamese cuisine at its best.

Spirit of Mexico

Hayley Barnett discovers authentic Mexican cuisine and innovative cocktails in the heart of Mount Maunganui.

photos CHRISTIAN LONGHI

From left: Isaac Partida, Claudia De La Torre and Marco Rodocanachi.

Kiwis are beginning to understand tequila is not just a shot,” Marco Rodocanachi says, delivering another amazingly delicious tequila-based cocktail to UNO's table.

The mixologist and co-owner of the newly-opened Agave at Mount Maunganui’s Cruise Deck is explaining the welcomed shift in perception for the spirit that has largely been known as a party drink and making an incredibly convincing case for a reassessment.

“A lot of people don’t know this, but tequila is probably the healthiest thing you can drink,” he adds, with casual conviction and air quotes around the word “healthy”. “It's not got many calories, it releases serotonin in your brain so it makes you happy, and in terms of alcoholic drinks, there's not really anything better – so long as you’re choosing a quality tequila.”

Marco opened Agave with fellow co-owners and chefs Isaac Partida and Claudia De La Torre last December. He met the couple when they were working together at the foodie favourite Clarence Bistro in Tauranga. They all came to New Zealand six years ago – Marco from Italy and Isaac and Claudia from Mexico – and bonded over their shared passion for Mexican cuisine and drinks.

The trio’s initial idea was a speakeasy. The location was perfect, hidden in the corner of the Cruise Deck. But the large glass bifold doors created an open environment that was somewhat incongruous with the dark and moody vibes of a speakeasy.

The cuisine was always going to be authentic Mexican, and with Marco’s love of tequila, it just made sense to focus on an all-Mexican offering. Isaac and Claudia both grew up cooking with their families. Isaac travelled around Mexico and worked for renowned international chefs, gaining amazing gastronomic experiences along the way.

“There aren’t a lot of restaurants here in New Zealand serving real Mexican fare that isn’t Tex-Mex, so it’s hard to understand what Kiwis will like,” says Claudia. “Mexico is a big place. In the north, it’s more meat and barbeque, and they use wheat instead of corn tortillas. Sometimes people have only tried food from certain parts so it doesn’t seem authentic to them. We’ve had to work out what people like and what they don’t.”

At the moment the menu includes handmade tostadas, veggies with white mole, duck enchilada, and a cacao tart to die for.

“I always said I’d never be a baker of sweet food, but now it’s my favourite thing to make,” Claudia smiles. Isaac and Claudia have kept the flavours as authentic as possible.

“Now that we have more time and are more adapted to the place, we are starting to have regular customers, so can start to play more with the menu and introduce new flavours,” Isaac says, citing the rich, complex flavours of Oaxaca and the slightly sweet seasonings of Chiapas and some new additions they are planning for the menu.

“But slowly,” smiles Marco, suggesting they won’t be alienating those with less than adventurous Kiwi tastebuds. “Very slowly!”

AGAVEBISTRO.CO.NZ

From Paris to paradise

From French bistros to New York dreams, globe-trotting chef Paul Patterson has found his anchor at Ōhiwa Harbour's Fisherman’s Wharf.

words SUE HOFFART
photos CLAIRE HOUSE PHOTOGRAPHY

Fijian-Kiwi chef Paul Patterson admits it was fun rather than food that lured him into commercial kitchens. The Ōhope restaurateur was 15 when he began washing dishes in a city pizzeria, relishing the vibrant social scene and comparative maturity of his female workmates. But everything shifted on the night a short-staffed chef called him to the stove.

“I was chucked in the deep end and I loved it,” he says. “By the time I was 16, I was half-running the pizza joint.”

So began a culinary career that has taken him to Paris, New York and to the Waiheke Island bowling club. He has flown to Glastonbury music festival to cook for celebrities and once scooped an award at the barbeque world championships in the American city of Memphis.

There have been a few additional stops along the way, too. Like starting a horticulture degree and completing an auto engineering diploma, with stints as a drainlayer, a security guard and photographer for a music industry magazine. Not to mention appearances on reality television show The Bachelorette. “But I always end up back in the kitchen.”

Now, at 40, he is settling into small-town life while casting for kingfish out the window of the Fisherman’s Wharf restaurant he has purchased on the edge of Ōhiwa Harbour. It was an act of charity that introduced him to the coastal community three years ago.

Paul had agreed to donate a personal chef experience for an animal welfare fundraising event, held at the Ōhope Beach Golf Links clubhouse each year. On that first visit, he was gobsmacked by the stunning beach backed by rolling hills and an especially relaxing rural ambiance.

During a subsequent stay, for the same event, he discovered a wharfside eatery with a bank of wooden windows that overlook darting stingrays, sailboats and a waterway stocked with fresh oysters.

Paul claims he pestered the previous owner into selling. Last year, he and partner Sarah Day moved their toddler son Hendrix to Ōhope to immerse themselves in a different kind of life.

“It’s a really beautiful place and this region is amazing, with the water and the bush. I can watch people floundering out the front here and 40 minutes’ drive from work, I can shoot a deer. A 40 minute boat ride and I can catch a marlin.

“I have customers with a gin distillery and there’s an island across the harbour with an avocado orchard on it. You can’t really beat it.”

Paul admits he was vastly less enthusiastic about the New Zealand lifestyle when Covid forced him to leave his central Parisian apartment and fly home in March 2020. He had been living on the banks of the Seine river, working as a restaurant consultant responsible for opening more than a dozen eateries in Paris and beyond.

In fact, he was weeks from launching an eatery in New York’s Lower Manhattan when the global pandemic scuppered not only the restaurant but his own plan to live part of the year on that side of the Atlantic Ocean.

Suddenly, Paris became eerily empty and Paul’s Fijian-born mother and Kiwi dad begged him to return to Auckland. He found himself marooned, unable to return to the bright lights of his former life and unsure how to move forward in his homeland.

It was, he says, a tough pill to swallow. So he dug drains to fund a new restaurant business in Parnell. When that didn’t work out, he moved to Waiheke Island to run the kitchen inside the island’s sole bowling club.

During his tenure, membership swelled from 300 to 900 members. His brief and unlikely screen career was sparked by an unsolicited casting call for The Bachelorette. He said no. However, he warmed to the idea after a few too many glasses of Bourbon with friends.

“And, actually, it was great. It was definitely a fun experience. You learn a lot about yourself. You’re stuck in a house with no phones, no music, no TV, so you have a lot of time to be in your own head. It was therapy.”

As always, he returned to his chef whites. “Yes, I love the food, the creativity, the thrill of getting a menu perfect but it’s more than that. For me, the kitchen is a place of crazy ups and downs, with a lot of emotions and a lot of pressure. You’re forever chasing something, trying to fix something, get better service, a better dining experience, better leadership of your staff. It’s addictive.”

On April 5, Paul will host a ‘Scales and Ales’ beer and seafood event for the Flavours of Plenty Festival. His ‘Cray Tales and Cocktails’ evening is scheduled for the following Saturday.

FLAVOURSOFPLENTYFESTIVAL.COM